Apples are so much a part of the American diet we even have a saying, "An apple a day keeps the doctor away!"  I'm persuaded to believe that means exactly that, an apple.  Not an apple loaded with sugar, etc.  However, these recipes are not for desserts.  Let these yummy old-fashion apple recipes convince you!  Cool Fall days and nights are perfect for the 1950s Hot Spiced Cider.  And what family wouldn't enjoy this Chicken Apple Pie?

8 cups apple juice or cider 
1/3 cup packed brown sugar 
6-inch cinnamon stick 
1 tsp whole allspice 
1 tsp whole cloves 
1 large orange cut into 8 thin wedges 
8 whole cloves

Combine the cider or juice and brown sugar together in a saucepan.

Make a spice bag by putting the cinnamon, allspice, and the 1 teaspoon of whole cloves together in a 6-inch doubled square piece of cotton cheesecloth tied up with a clean string. (Or use a tea ball and break up the cinnamon) Add spice bag to the mixture.

Bring the mixture to a boil then reduce the heat, cover and simmer for 10 minutes. Remove the spice bag and discard. Serve the hot cider in mugs.

While the mixture is simmering, stud each of the 8 orange wedges with a whole clove and place 1 wedge in each mug.

Yield: 8 (8-oz each) servings

I have had this recipe for years, so long in fact, I can't even image its origin. My family especially likes this as a way to use up leftover holiday turkey. Turkey is so inexpensive, is healthy, and all my family (except me) loves it so I always buy a huge turkey just so we can have leftovers for recipes like this one!

1/4 cup chopped onion 
1 tbsp butter 
2 cans cream of chicken soup** - do not dilute 
3 cups cubed or shredded cooked chicken* 
1 large Granny Smith apple, cubed 
1/3 cup seedless raisins 
1 tsp fresh lemon juice 
1/4 tsp ground nutmeg 
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.